Text 24317, 86 rader
Skriven 2015-02-22 23:04:42 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24263 av MICHAEL LOO (1:123/140)
Ärende: weathering weather 249
==============================
Hi Michael,

 ML> I get distracted.
 RH> If it's related to the topic and helps keep the interest, it's OK. If
 RH> not, and the topic is boring, it's a welcome distraction. If not
 RH> related, then it is a definate distraction.

 ML> I guess I ought to make a distinction between fast-on-your-feet
 ML> ad libbing, as with the now-famous weathercaster who was
 ML> confronted with a map of his state that had random and clearly
 ML> impossible temperatures, vs. the bizarre nonsense that generally
 ML> comes out of television personality mouths. Not even touching on
 ML> the scorn I feel for planned or scripted intrusions.

OK, I didn't see that one. Yes, there is a lot of nonsense on tv news,
mostly, I think in the national morning "news" shows, but also in some
local "news" shows, especially the morning ones. But, there are some
folks who can think fast on their feet and do a great ad lib
presentation.


 ML> So eat taro for a week!
 RH> I was thinking of certain paper goods.

 ML> So who doesn't buy certain paper goods in those big awkward
 ML> packages? Of all the households I've frequented over the
 ML> years, I can't recall any whose hunter-gatherer is so
 ML> short-sighted that there isn't at least a week's supply of
 ML> TP and tissues at all times.

There have been times when we've had the last roll on the spindle. But,
I usually replenish the supply with a large package to ensure it doesn't
happen again for quite some time. Still, I'd rather run out of rice than
TP.

 ML> I usually prefer my eggplant skin on, as that spicy-bitter
 ML> kick adds something for my taste buds. When making a dish
 ML> that requires it to be peeled, I try to use the skin in
 ML> another dish, usually stuffing it. Or sometimes I just
 ML> fry it up separately and snack on it.
 RH> I'll do a combination, don't know why I left the skin on this time,
 RH> other than manybe as a time saver. I've never tried frying it up as a
 RH> snack, tho that sounds interesting--do you salt it afterward?

 ML> I do, because I like salty snacks. You certainly don't
 ML> have to. Marinating beforehand in lemon juice might make
 ML> sense (if you make sure the eggplant skin is dry when it
 ML> gets fried), but I've not done that.

Something to think about trying next time we get an eggplant. It may be
around summer time tho, so don't expect to hear about our trying it for
a while yet.


 ML> Taro Parmesan
 RH> I'd make mine non vegan; it would make you use more pills but I've not
 RH> found a cheese sub that tastes like the real thing.

 ML> One of my friends went to the vegan food expo and came back
 ML> with some cheese. I got offered some with the promise that it
 ML> tastes just like the real thing. It doesn't, though some of
 ML> the cashew-based fake cheeses are not disgusting if evaluated
 ML> on their own merits.

I still prefer real cheese, full fat. Cream cheese, I'll take the 1/3
less version but that's an exception to the rule.

 ML>       Title: Sicilian Tomato Sauce
 ML>  Categories: Sauces, Terrano
 ML>       Yield: 1 servings

 ML>       4 lb Very ripe tomatoes, peeled,
 ML>            Stemmed and quartered

Quick and easy, probably good, if you've got a good tomato.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Behind every good computer - is a jumble of cables!

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